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Perfect Brown Sugar Bourbon Peach Cobbler Recipe with Vanilla Bean Ice Cream

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A warm, comforting peach cobbler featuring tender peaches in a bourbon-brown sugar sauce topped with a soft, buttery cinnamon-vanilla crust, served with vanilla bean ice cream.

Ingredients

Scale
  • 5–6 ripe peaches, peeled and sliced (about 4 cups)
  • 1 cup brown sugar, packed (preferably dark brown sugar)
  • 2 tablespoons bourbon (optional)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 2 tablespoons cornstarch
  • Pinch of salt
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, cold and cubed
  • 1/3 cup whole milk (room temperature; can substitute almond or oat milk)
  • 1 teaspoon vanilla extract
  • Vanilla bean ice cream (for serving)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Peel the peaches by slicing a shallow X at the bottom and blanching them in boiling water for 30 seconds, then plunge into ice water. The skins should slip right off. Slice into 1/2-inch thick wedges and place in a large bowl.
  3. Add brown sugar, bourbon, lemon juice, vanilla extract, cinnamon, nutmeg, cornstarch, and a pinch of salt to the peaches. Toss gently to coat until the sugar dissolves and the mixture thickens slightly.
  4. Transfer the filling to your baking dish and spread evenly without pressing down.
  5. In a separate bowl, whisk together flour, brown sugar, baking powder, and salt.
  6. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized bits.
  7. Add milk and vanilla extract and stir just until combined; the dough will be slightly sticky but thick enough to drop by spoonfuls.
  8. Drop the topping unevenly over the peach filling using a spoon, leaving some gaps for steam and caramelization.
  9. Bake uncovered for 35-40 minutes, or until the topping is golden brown and the filling is bubbling around the edges. Tent loosely with foil if the top browns too quickly.
  10. Remove from oven and let cool for 10 minutes to allow the filling to thicken.
  11. Serve warm with a generous scoop of vanilla bean ice cream.

Notes

Use ripe but firm peaches to prevent a watery filling. Keep butter cold for a flaky topping. Lemon juice brightens the peach flavor and balances sweetness. If the topping browns too fast, tent with foil. Let the cobbler rest after baking to thicken the filling. For gluten-free, substitute flour with a 1:1 gluten-free blend. For dairy-free, replace butter with coconut oil and milk with plant-based milk.

Nutrition

Keywords: peach cobbler, bourbon peach cobbler, brown sugar cobbler, vanilla bean ice cream, summer dessert, easy peach dessert, homemade cobbler

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